Crispy Almond Crescents

These delicate almond cookies are perfect to serve with a cup of tea or cocoa. For an extra treat, dip them in melted chocolate, or replace the almonds with hazelnuts or walnuts.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 300 g Wheat flour, white, multi-purpose

  • 150 g Nuts, almonds

  • 0.25 teaspoons Salt, table

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 175 g Butter, unsalted

  • 2 piece Egg, egg yolk, fresh

  • pieces Powdered sugar

Steps

  1. Sift the flour into a bowl and mix it with ground almonds, salt, and both regular and vanilla sugar. Add the diced butter to the dry mixture. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Then add the egg yolks and quickly knead the ingredients together to form a smooth, slightly firm dough. Shape the dough into a ball and refrigerate for one hour.

  2. Preheat the oven to 175°C (350°F). Line two low baking trays with parchment paper. Roll the dough into a long log and cut it into equal pieces using the blunt side of a knife. Shape each piece into a thicker roll. Gently bend both ends of the rolls to form crescent shapes and place them on the prepared baking trays. Make sure to leave enough space between the cookies as they will spread slightly during baking.

  3. Bake the cookies in the preheated oven for 10 to 15 minutes, or until they are lightly browned. Once baked, remove the trays from the oven and let the cookies cool for a few minutes. Then transfer them to a wire rack to cool completely. Dust the cooled cookies with powdered vanilla sugar, arrange them on a plate or platter, and serve.

Nutrition Information (Per 100g)

  • Calories: 486.67 kcal
  • Fat: 29.02 g
    • Saturated Fat: 12.55 g
  • Carbohydrates: 47.45 g
    • Sugars: 13.99 g
  • Protein: 8.63 g
  • Fiber: 3.14 g